Milan like New York? Parco Sempione our Central Park? You bet! You can’t help but think it once you get here, in Terrazza Triennale “Osteria con Vista“, the restaurant on the restored rooftop of the Triennale di Milano. The thick green of the park and the new skyline of the Porta Nuova area are smack in front of you, and it’s literally jaw dropping. To the left the Castello Sforzesco: the past and the future frame the gaze. It had been since the inauguration of the Triennale, in 1933, that it wasn’t possible to eat on the terrace. Now the American dream has come true in this magical place, not to mention the dream of the designer of the Palazzo dell’Arte, Giovanni Muzio, for who it will continue to be a reality. At least for the next four years.
The management of Osteria con Vista has been entrusted to Stefano Cerveni, chef from Franciacorta, who, with Ugo Fava (already known by the Milanese to be the patron of the Le Biciclette) and with a tried and trusted staff, will have to split between Milanese business and the historical one of “Le Due Colombe” in the province of Brescia, which he runs together with his wife. The menu highlights traditional Italian plates, and obviously the story of chef Cerveni. Plates made to an art, with simple execution, so that the excellent primary ingredients can shine. Different menus for lunch and dinner allow you to have a diverse experience every time. You could, and you’d better, show up for the opening at 7.00 p.m. for an aperitivo at dusk, accompanied by the amazing cocktails of the mixologist Luis Hidalgo, a Venezuelan who moved to Italy ten years ago, that brings back in his creations the same philosophy chosen for the cuisine. Keywords: simplicity and balance.
The Fuori Orario (after hours) menu has been recently introduced, it offers the unique opportunity of dining even after 11.00 p.m.. You’ve been to the theatre or cinema and now you’d like to have dinner later than usual? The Chef Cerveni has come up with some inviting dishes that will satisfy your palate in this exact occasion: from Gragnano’s Spaghetti, San Marzano’s Tomatoes and Basil to the sophisticated Fassona Tartare, Apulian Burrata Foam and Orange Powder, Caviar Tradition Calvisius, to the “Barbecube”: a fun cube of Beef Rib-eye Steak Smoked in-house with embers, Grapes Must Barbecue Sauce and Pimiento Potatoes. In conclusion, a reinterpretation of fast food with higher quality ingredients for your midnight snack.
The structure that houses the restaurant is entirely in glass, surrounded by a series of vases with aromatic plants, an actual garden used for the production of the plates. Outside there are 60 place settings. There are just as many inside distributed between the beautiful bar and the open kitchen, with heated grills and enough space to give the finishing touches to the plates coming from the more hidden kitchen. Everything has been carefully designed to the most minute detail. The technical light project is entirely handled by Artemide and the value that light gives in this space is absolute: the see through lamps integrate perfectly with the transparency of the space. Space. Air. Light. Peace. This is what came to mind when I entered here for the first time. And what do you guys think?